Blueberry Pretzel Salad
A delightful dessert featuring a crunchy pretzel crust, creamy cheesecake center, and a juicy blueberry topping. Perfect for potlucks and easy to prepare in advance.
Ingredients
Crust
- 2 cups crushed pretzels Use small twists or sticks.
- 1/2 cup sugar
- 3/4 cup butter, melted
Cream Layer
- 8 oz cream cheese, softened Can use reduced-fat for a lighter option.
- 1 cup sugar
- 1 cup whipped topping Regular or light both work.
Blueberry Topping
- 2 cups blueberry pie filling Can substitute with less sugar or more fruit varieties.
- 1/2 cup water
- 1 tablespoon lemon juice Enhances blueberry flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch dish.
- In a bowl, mix the crushed pretzels, sugar, and melted butter until it resembles wet sand. Firmly press this mixture into the bottom of the prepared dish.
- Bake for about 10 minutes, then let it cool completely.
- In a mixing bowl, beat the softened cream cheese with sugar until smooth, then fold in the whipped topping. Spread this over the cooled pretzel crust, making sure to seal the edges.
- Combine blueberry pie filling, water, and lemon juice in a separate bowl. Spoon this carefully over the cream cheese layer.
- Cover and refrigerate for at least 2 hours, preferably overnight.
Notes
For best results, crush pretzels right before mixing. Can be made ahead of time for optimal flavor. Leftovers can be stored covered in the fridge for up to 3 days.